The Archives: Pumpkin Bread

Pumpkin bread has been around as long as I have. While it's not necessary to talk numbers, let it suffice to say that this is a long-held Mimi recipe which appears around/between Thanksgiving and Christmas. Recently, I attempted to make the bread healthier by substituting unsalted butter for much-maligned Crisco. The resulting breads were good, but the size was a bit smaller and the texture slightly denser. However, a review of the Crisco label revealed that Crisco has half the saturated fat of butter and no evil trans fats. So, I am back to the true original. Though, I will say there are some in the house who prefer the butter version. Either way, I will not pretend that this is a health food. However: It is delicious. It is tradition. It isn't something you eat every day.

P.S. You can bake this batter in muffin tins (will make 12) and top with cream cheese frosting for yummy cupcakes. Repeat the last three sentences from above as you devour.

P.P.S. Glad to have this go digital as my card is in rough shape!

Set oven to 350 degrees

1 2/3 cup flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Place dry ingredients in small bowl. Toss about with fork to combine.

Use mixer to cream together:
1/2 cup Crisco or same amount softened unsalted butter
1 1/3 cup sugar
1/2 teaspoon vanilla

Then, beat in 2 eggs. Stir in 1 cup canned pumpkin. When combined, alternate adding and stirring in the flour mixture with 1/3 cup cold water.

Once complete, pour into greased loaf pans or muffin tins. The mini-loaf pans will require 30 -35 minutes in the oven. Muffins will take about 30 minutes.